Braised Pork With Chinese Mustard Greens Recipe
Summary
Preparation Time20 MinCooking Time1 Hr 30 Min
Ready In1 Hr 50 MinDifficulty LevelEasy
Health IndexHealthyServings6
HealthyHigh Protein
Ingredients
| Pork belly | 1 Kilogram | |
| Chinese mustard | 500 Gram | |
| Tomatoes | 6 Large | |
| Garlic - 6 to 12 cloves | ||
| Ginger - 1 small knob | ||
| Red chilli | 1 | |
| Light soy sauce | 1 Tablespoon | |
| Water - 1 to 1 1/2 cups | ||
| Pepper white | 1 To taste | |
Directions
GETTING READY
1) Use salt and water to wash the pork well,then scald with 1 kettle of boiling water.
2) Wash thoroughly the kiam chye using cold water 3 to 4 times, discarding away the water each time.
3) Coarsely cut the kiam chye.
4) Cut the tomatoes into quarters.
5) Pare garlic and ginger, bruise but leave them intact and do not chop.
6) Remove the seeds and thinly slice red chilli.
MAKING
7) In the pot,arrange all ingredients and allow to boil, cook on simmering heat for 1 1/2 hours.
8) The dish can be served when the pork is completely cooked.
9) For this dish, slow simmering on the hob is better than cooking as a casserole dish as it thickens the gravy.
10) In case the dish becomes too dry, use a little hot water so as to adjust the consistency.
SERVING
11) Sprinkle on top with red chilli and serve.
1) Use salt and water to wash the pork well,then scald with 1 kettle of boiling water.
2) Wash thoroughly the kiam chye using cold water 3 to 4 times, discarding away the water each time.
3) Coarsely cut the kiam chye.
4) Cut the tomatoes into quarters.
5) Pare garlic and ginger, bruise but leave them intact and do not chop.
6) Remove the seeds and thinly slice red chilli.
MAKING
7) In the pot,arrange all ingredients and allow to boil, cook on simmering heat for 1 1/2 hours.
8) The dish can be served when the pork is completely cooked.
9) For this dish, slow simmering on the hob is better than cooking as a casserole dish as it thickens the gravy.
10) In case the dish becomes too dry, use a little hot water so as to adjust the consistency.
SERVING
11) Sprinkle on top with red chilli and serve.
Chef
